Buffalo Chicken Dip

I absolutely love buffalo chicken.   Pretty much any way you serve it I like it. . .especially as dip!  It’s a perfect appetizer for a party or tailgate, and if there’s any leftover it warms up wonderfully.  I make mine with low-fat cheeses and with smaller amounts of cheese than most recipes, but I’m sure it’s delicious with additional amounts. 

Ingredients:

2 boneless, skinless chicken breasts (boiled, then shredded)

2/3  cup low-fat cream cheese

½ cup low-fat sour cream

1 cup shredded mozzarella cheese

1 – 1½ cups [more/less to your liking!] buffalo sauce of your choice (I use Texas Pete Wing Sauce)

1 tsp minced garlic

salt and pepper to taste

Celery, Carrots, and/or tortilla chips for serving

Directions:

Preheat the oven to 375˚.  In a medium bowl, stir the sour cream and minced garlic together.  Add in the cream cheese and mozzarella cheese and stir until blended together.  Next pour in the hot sauce and stir until it’s blended with the cheese mixture.  Gradually add the chicken to bowl of cheeses and hot sauce, stirring to make sure the pieces of chicken are coated.

Once all of the ingredients are combined, pour them into a glass or ceramic baking dish.  I separate my dip into two small dishes, but an 8x8 glass dish would be perfect.  Even spread the dip across the dish and place it in the oven for about 20 minutes, or until the edges are bubbling.

Serve with celery, carrots, and tortilla chips [and maybe a beer?!] while it’s still hot.  Enjoy!